Our own Auberge de la Fontaine Lavender Pancakes - these are made with home-grown organic lavender flowers from our garden here in SW France, where we often serve them for breakfast! They also make a very elegant dessert when served with cream and fruit - I sometimes serve them with Rosy Rosé Berries: Strawberries and Raspberries in Wine. If you cannot get hold of culinary lavender, these pancakes are just fine if served with the lavender honey, butter and/or cream and fresh fruit.
In a large bowl, mix together all dry ingredients together.
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Add the milk, eggs and vanilla extract and whisk until well combined.
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Whisk in the melted butter until the batter is thick and very smooth.
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Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter.
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Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up.
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Flip pancakes with a spatula, and cook for a few seconds more on the second side.
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Check underneath for a golden brown colour– if they are too pale, keep cooking them a bit longer.
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When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used.
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Makes about a dozen pancakes.
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Top with Lavender honey and cream, or butter and Lavender honey.